September / October
2010
Slow-Roasted Pork Shoulder with Peach Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Published: September 2010
Focaccia with Kalamata Olives and Anchovies
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Published: September 2010
Skillet Apple Crisp with Maple and Bacon
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Slow-Roasted Pork Shoulder with Cherry Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back r…
Published: September 2010
Bruschetta with Goat Cheese, Fig, and Prosciutto
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Published: September 2010
Chili Oil for Shu Mai
This sweet and salty chili oil is perfect for spicy food enthusiasts.
Published: September 2010
Bruschetta with Port-Caramelized Onions, Blue Cheese, and Walnuts
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Published: September 2010
Charcoal-Grilled Beef Kebabs with Cumin-Paprika Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Toasted Bread for Bruschetta
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Published: September 2010
Charcoal-Grilled Beef Kebabs with Red Curry Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Fennel-Apple Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Grilled Beef Kebabs with Lemon and Rosemary Marinade
For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp ve…
Published: September 2010
Skillet Apple Crisp with Vanilla, Cardamom, and Pistachios
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Red Bell Pepper Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Rosemary Focaccia
The dense, greasy bread bricks populating most bakery shelves don’t deserve thei…
Published: September 2010
Chicken Pot Pie With Savory Crumble Topping
Do you really want to spend hours cooking chicken, sautéing vegetables, and maki…
Published: September 2010
Easier Fried Chicken
Could we achieve fried chicken with a super-crisp crust and juicy meat without r…
Published: September 2010
Foolproof Pie Dough for Double-Crust Pie
We wanted a recipe that is tender, flavorful, and—most important—consistent.
Published: September 2010
Skillet Apple Crisp with Raspberries and Almonds
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Bruschetta with Artichoke Hearts and Parmesan
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Published: September 2010
Skillet Apple Crisp
Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle …
Published: September 2010
Greek-Style Shrimp with Tomatoes and Feta
This easy weeknight Greek dish defies the old saw that seafood and cheese don't …
Published: September 2010
Bruschetta with Black Olive Pesto, Ricotta and Basil
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Published: September 2010
Bruschetta with Whipped Feta and Roasted Red Peppers
There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wante…
Published: September 2010
Shu Mai (Steamed Chinese Dumplings)
Shu mai is a type of steamed Chinese dumpling with many different regional varia…
Published: September 2010
Get a FREE TRIAL ISSUE of Cook's Illustrated Magazine
Yes! Please send my FREE TRIAL ISSUE of Cook’s Illustrated Magazine. If I like it, I will pay just $24.95 for one full year (six issues, including my FREE TRIAL issue) and save 47% off the newsstand price of $47.94. Otherwise, I’ll write cancel on the invoice, return it, and owe nothing at all.
